Raspberry Yogurt Cake

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 242.8

Total Fat: 6.9 g
Cholesterol: 19.5 mg
Sodium: 171.6 mg
Total Carbs: 40.4 g
Dietary Fiber: 2.7 g
Protein: 5.4 g

View full nutritional breakdown of Raspberry Yogurt Cake calories by ingredient

Introduction

Impress your friends with this easy to make super tasty lowfat cake Impress your friends with this easy to make super tasty lowfat cake

Minutes to Prepare: 15

Minutes to Cook: 70

Number of Servings: 12

Ingredients

Botttom

1 1/2 cups flour

1/2 cup Sugar

1 1/2 tsp Baking powder

1/3 cup Soft Margarine

2 Egg Whites

1 tsp Vanilla

3 cups fresh raspberries or 1 pkg. (300g) individually frozen (not thawed)

Topping

2 Tbsp Flour

2 cups Low-Fat Yogurt

1 Egg lightly beaten

2/3 cups Sugar

2 tsp Graten lemon rind

1 tsp Vanilla

Directions

In food processor or mixing bowl, combine flour, sugar, baking powder, margarine, egg whites and vanilla, mix well. Press onto bottom of 10-inch (3L) square cake pan, sprinkle with raspberries.

Topping: In bowl, sprinkle flour over yogurt. Add egg, sugar, lemon rind and vanilla; mix until smooth. Pour over berries.
Bake in 350 F (180C) preheated oven for 70 minutes or until golden.
Serve warm or cold.

Pear Yogurt Cake Variation:
Prepare Raspberry Cake, but substitute 5 peeled , thinly sliced small pears for raspberries and use almond extract instead of the vanilla and sprinkle some roasted Almonds on top.

Number of Servings: 12

Recipe submitted by SparkPeople user SILVIAPILTON.